Rice and Curry – Hurry, Hurry, Hurry…

That’s the intro of a song performed by my BSF and once you heard it, you will never forget it, I promise! Anyway, as most people living in London, I love a curry! I recently started to make my own curries after years of picturing it really hard work. But it’s actually not. The only little pain is buying all those spices. But once you have a solid stock, you can start making your own curries from scratch.

The one I present you today is a pretty easy and basic one.

Before you start making your own curry, you need to be aware of one thing: a curry is no food you can make really quickly. It needs time and patience. With other words, you shouldn’t start cooking it when you are already starving since you can’t rush a good curry.

For two persons you need:

450g Chicken (diced breast, thighs or drumsticks)

1 Large Onion, finely chopped

2 Garlic Gloves

1 cm Ginger, chopped

1 Teaspoon Coriander Powder

A pinch of Turmeric Powder

1 Teaspoon Cumin Powder

1 Teaspoon Garam Masala Powder

2 Teaspoons Paprika Powder

2 Tomatoes, chopped

Chopped Coriander for garnishing

Some Oil

Heat oil in a big pot, fry onions in it until deep golden brown. Add garlic and ginger, fry for one minute. Add coriander powder, fry another minute. Then add turmeric, cumin, garam masala and paprika and sauté for 30 seconds. Add 200ml water and cook for 10 minutes. Put in the tomatoes, stir well and cook another 5 minutes.

Now your curry sauce is ready. Add some salt for the taste. Put in your chicken or alternatively lamb, fish or veg. Now cover the chicken with water, roughly 300ml. Make sure it is covered with water but don’t add too much. Cook until it is done, ca. 30-40 min. Check the chicken before you serve it. Add some fresh coriander and serve with rice and naan.